ROASTED PEPPER FRITTATA

"This Roasted Pepper Frittata uses red, yellow and green peppers, but you can easily make this dish with sautéed zucchini or spinach. Serve it as a first course or the main meal."

1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 cloves garlic, minced
2 teaspoons balsamic vinegar
1/4 teaspoon dried oregano
salt and freshly ground pepper (to taste)
4 eggs (plus 8 egg whites)
3 tablespoons 1% low-fat milk
1/2 cup freshly grated Parmesan cheese (2 oz)
1 1/2 tablespoons olive oil

Preheat broiler.

Cut bell peppers in half lengthwise and remove stems, seeds and ribs. Place cut sides down on a baking sheet. Broil until skins blacken and blister, turning often. Remove baking sheet from broiler, cover peppers loosely with aluminum foil and let cool 10 minutes. Using your fingers or a small knife, remove pepper skins. Cut peppers lengthwise into 1/4-inch strips.

In bowl, combine bell pepper strips, garlic, vinegar, oregano and salt and pepper. Let marinate 30 minutes.

In another bowl, whisk together eggs, milk and Parmesan cheese until frothy. Add pepper mixture and mix well. Season to taste with salt and pepper.

Preheat oven to 400 degrees F.

In large nonstick ovenproof skillet, over medium-high heat, warm olive oil. When oil is hot, add the mixture and, when it starts to set, lift edges of frittata with a spatula so that some of egg mixture runs underneath. Reduce heat to medium and cook 8 to 10 minutes, until the bottom is set but top is still runny. Place the pan in the oven and cook 6 to 7 minutes, until he eggs are set on top and golden brown on bottom.

Remove frittata from oven and loosen with a spatula. Invert frittata onto serving plate. Cut into wedges and serve hot or at room temperature.

Servings: 8
Source: Woman's Day Eating Light Vol. X No. 1